{"version":"1.0","provider_name":"\u05d9\u05de\u05d4 \u05d5\u05e7\u05d3\u05de\u05d4","provider_url":"https:\/\/yamavakedma.co.il\/en\/","author_name":"\u05d9\u05de\u05d4 \u05d5\u05e7\u05d3\u05de\u05d4","author_url":"https:\/\/yamavakedma.co.il\/en\/","title":"DAISHICHI SHOKA - \u05d9\u05de\u05d4 \u05d5\u05e7\u05d3\u05de\u05d4","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"BP3wcdBpPe\"><a href=\"https:\/\/yamavakedma.co.il\/en\/product\/daishichi-shoka\/\">DAISHICHI SHOKA<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/yamavakedma.co.il\/en\/product\/daishichi-shoka\/embed\/#?secret=BP3wcdBpPe\" width=\"600\" height=\"338\" title=\"&#8220;DAISHICHI SHOKA&#8221; &#8212; \u05d9\u05de\u05d4 \u05d5\u05e7\u05d3\u05de\u05d4\" data-secret=\"BP3wcdBpPe\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/yamavakedma.co.il\/wp-content\/uploads\/ShokaBottle.jpg","thumbnail_width":182,"thumbnail_height":600,"description":"Grade: Junmai daiginjo, free run drops Type: Made by the traditional Kimoto method Name sake: Shoka means \"Ode,\" in ancient Greece a song of praise or hymn to celebrate the triumph of heroes. It was given this name because it has the refinement and nobility befitting such an exalted appellation. Toji: Takanobu Sato, Contemporary Master Craftsman Brand of rice: Yamada Nishiki sake rice Rice-polishing ratio: 50% (Daishichi\u2019s superflat polishing ratio) Alcohol percentage: 16% Bottle size: 0.72L Description: Shoka is a noble, rich-tasting Kimoto junmai daiginjo obtained by way of natural drip (leading to a purer taste). This sake, solely brewed with top-quality Yamada Nishiki sake-rice, is the ultimate synthesis of muscularity and gracefulness, thanks to the combination of Daishichi\u2019s traditional Kimoto brewing method with the in-house developed super-flat rice polishing technique, which thoroughly removes all elements that can lead to off-flavors. Shoka has been chosen as the best sake to pair with the French cuisine at a Japan-wide contest in 2013. What makes this sake different: 1. Deeper taste (more umami) because of Kimoto method. 2. Fits to hearty and creamy dishes. 3. Purer taste (no off-flavors) because of Superflat rice polishing technique (developed by Daishichi). Catch phrase (Logo) \u201cHarmony between power and gracefulness\u201d Tasting comment: The refined and graceful aroma and seductive umami of Shoka harmonize at a higher level with the extra-sophisticated, invigoratingly powerful mouth-feel and the enchanting, satisfying aftertaste. How to consume: For drinking during the meal. Use white wine glass. Food pairing: Dishes with a soft umami, such as boiled king crab or fish with white meat, dishes with egg, creamy dishes. Serving: Serve chilled (10-12 C) Before opening: store in refrigerator. Sunlight and fluorescent light should be avoided. Properly stored, unopened Daishichi sake can be kept for several years. After opening: store in refrigerator and consume within days."}